The coffee of El Salvador is known for its old-growth heirloom Bourbon variety, which was first cultivated in the early 1800s. El Salvador—compared to its counterparts in the region—has preserved a substantial amount of Bourbon varieties due to its civil war; during the war years, while other countries were introducing Catimors and Catimor hybrids, El Salvador’s attention was elsewhere, and the heirloom varieties remained. Farms now have old-stock Bourbon trees (as old as 50–80 years old in extreme cases).
The Las Pampas Estate replaced a former indigo plantation, making it one of El Salvador’s oldest coffee farms. The land was purchased in the 1900’s to unite two farms and two families newly-bound by marriage.
Region: Apaneca, Ahuachapan
Altitude: 1,300—1,400 meters
Varietal: Red Bourbon, Red Caturra
Process: Fully-washed, sun-dried
Tasting Notes: Toffee, Cocoa, Lemon